Heat large skillet on medium-high heat. Add 2 tbsp (30 mL) amaranth; cover and cook about 30 seconds or until most of the grains have popped. (The popped grains will look like slightly larger small white beads.) Immediately transfer to large bowl. Repeat with remaining amaranth in 2 tbsp (30 mL) batches. (Should have about 2 cups/500 mL popped amaranth.)

Use foil handles to remove chilled dessert from pan onto cutting board. Drizzle top of dessert with warm dulce de leche. Let stand until dulce de leche is set. Cut into bars.

Tip! Amaranth is an ancient seed from South America, rich in protein, fibre and vitamins, with an earthy, nutty flavour and crunchy texture. It can be found in natural foods stores, the organic section of the supermarket or online specialty stores.

Tip! Toasting oats enhances their flavour and gives them a nutty brown colour and crispy texture. To toast oats, heat a small nonstick skillet on medium-high heat. Add oats; cook, stirring 5 to 7 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.